Homemade Chocolate Marshmallows are in another league from anything you’ll find in the store. Cocoa powder gives the marshmallows a tempting chocolatey flavor. You can dip them in melted chocolate and sprinkles for an extra special treat.
Table of contents
Why you’ll love this recipe
If you’ve never tasted homemade marshmallows you’re in for a real treat. Homemade marshmallows are billowy soft and melt into a lovely gooey mess when toasted or dunked in a hot beverage. They’re also delicious as a sweet snack all by themselves.
Other homemade marshmallows are made with just sugar syrup and gelatin. This recipe incorporates whipped meringue for an extra light and luscious texture. Making homemade marshmallows is a great way to use up extra egg whites.
The first time you taste homemade marshmallows I think you’ll be smitten. Instead of having the texture of a rubber ball, these marshmallows are soft and luscious. And they really are remarkably easy to make.
- Egg Whites– Fresh or in-shell pasteurized egg whites can be used. If you use egg whites from a carton read the label to be sure they can be whipped for meringue.
- Corn Syrup – The corn syrup will prevent the syrup from crystalizing as it cooks to the proper temperature. Corn syrup is also less sweet than granulated sugar so it balances the overall sweetness of the marshmallows.
- Cocoa Powder – I use Dutch process cocoa powder for it’s intense color and flavor. You can also use natural cocoa powder in this recipe.
- Plain Gelatin – Use plain powdered gelatin for this recipe. You can learn how to “bloom” gelatin here.
How to make Chocolate Marshmallows
See the recipe card for detailed measurements and instructions.
- Oil the pan and line with parchment paper. Oil the paper.
- Bloom the gelatin in a mixing bowl.
- In a saucepan combine granulated sugar with cocoa, corn syrup, water, vanilla and salt. Bring the mixture to a boil then do not stir.
- Boil the syrup to 240°F.
- Immediately pour the syrup over the bloomed gelatin to melt the gelatin.
- Whisk the syrup/gelatin mix until it is doubled in volume. Set this aside while you make the meringue.
- Whip the whites with sugar until they reach full peak.
- With the mixer running on low, add the syrup/gelatin mix to the whipped whites.
- Whisk to combine.
- Pour the marshmallow into the prepared pan and leave it to set overnight.
- Whisk the powdered sugar with cocoa.
- After the marshmallow is set, sift a layer of cocoa/sugar over the surface.
- Use the paper to slide the marshmallow out of the pan.
- Cut the slab into 2 smaller rectangles.
- Cut each rectangle into 6 strips.
- Turn and cut the strips into squares.
- Toss the marshmallows in cocoa-sugar.
- Set them on a pan to dry.
- Optionally, you can dip the marshmallows in melted chocolate.
- You can dip them in crushed candy canes for a holiday treat, or use sprinkles.
These marshmallows will keep for a week in an air-tight container at room temperature. They can be stored for up to 2 months in the freezer. Remove the marshmallows from the container before defrosting to avoid moisture buildup.
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If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chocolate Marshmallow Recipe
- Oil a 13"x 9" pan. Line the pan with parchment paper, lengthwise hanging over the sides. Then oil the parchment paper.
- In a large mixing bowl, sprinkle ¾ oz unflavored gelatin powder over 4 oz water (cool), whisking just to combine, set aside.
- Combine 2 cups (16 oz) of the granulated sugar with 1 oz cocoa powder, 8 oz light corn syrup, 6 oz water (hot) 2 teaspoons vanilla extract and ¼ teaspoon table salt. Heat the mixture until the sugar is melted. Turn the heat to medium high and bring the mixture to a boil. Once the mixture is boiling do not stir. Cook the syrup to 240 °F.
- Immediately pour the syrup over the bloomed gelatin stir to melt the gelatin. Whip the mixture on high speed until it's doubled in volume. Set it aside.
- Whip 2 each egg whites to medium peak. With the mixer running, slowly add the last 1/2 cup (4 oz) of sugar. Turn the mixer to medium high and whip to full peak. Add the gelatin mixture to the egg whites and whisk to combine. Pour the mixture into the prepared pan. If large bubbles rise to the surface rap the pan on the countertop a few times to pop the bubbles. Leave to set overnight, uncovered.
- In a small bowl whisk together 4 oz confectioner sugar and ½ oz cocoa powder. Sift a layer of the cocoa-sugar over the marshmallows. Use the parchment to lift the marshmallows out of the pan. Cut the slab in half using a sharp knife coated with vegetable oil. You should now have two 6½"x 9" rectangles.
- Transfer one of the rectangles to a cutting board that is generously dusted with cocoa-sugar. Cut that rectangle 6×4 to get 24 squares. Toss the marshmallows in the bowl of cocoa- sugar to coat and transfer to a baking sheet dusted with confectioner's sugar. Allow the marshmallows to dry for several hours.
- If you would like to dip the marshmallows into chocolate, brush away excess sugar from the dried marshmallows before dipping.
- Store in an air-tight container at room temperature for up to a week.
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